Southwest Salad for a Crowd

By • July 12, 2009 • 0 Comments

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Author Notes: This is a popular summer dish for Lunch Bunch, a lunch co-op with a dozen participants. You cook about twice a month and, voila, a healthy, free lunch every day.JenniferF

Serves 12

  • 4 cans black beans, drained and rinsed
  • 2 red bell peppers, finely chopped
  • 1 red onion, finely chopped
  • 6 ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
  • 1 pound cherry or grape tomatoes, halved
  • 1 large jalapeño, seeds and veins removed, minced
  • 2 limes, juiced
  • 1 lemon, juices
  • 1 tablespoon high quality chili powder
  • coarse salt to taste
  • bunches cilantro, chopped finely
  • 3 heads romaine, washed and chopped
  1. Mix all ingredients except romaine.
  2. Season well. Let marinate over night.
  3. Serve over bed of romaine. Serve "salad bar" style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.
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Tags: lunch, mexican, serves a crowd, Side Dishes, spicy, travels well

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